Vegan Chick'n & Mushroom Pie

On the table in 30mins

Serves 3

vegetarian vegan


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • Salt and black pepper
  • 200g mushrooms, quartered
  • Approx. 250g chicken style meat free chunks
  • Handful of frozen peas, defrosted
  • 1 jar Sacla’ Vegan White Sauce
  • Handful of flat leaf parsley, finely chopped
  • 280g Jus-Rol gluten free ready rolled puff pastry
  • 50g vegan margarine


  1. Preheat the oven to 200°C (180°C fan).
  2. Heat the oil in a large frying pan, add the onion, season and cook for 2 mins.
  3. Add the mushrooms and cook for a further 3-4 mins until soft.
  4. Stir in the meat free chunks, peas and the Sacla’ Vegan White Sauce. Simmer gently until piping hot, then stir through the parsley.
  5. While the sauce is simmering, melt the margarine and cut out 4 circles from the pastry, large enough for the tops of your serving pots. Place pastry circles on a baking sheet, brush with melted margarine and put in the oven to bake for about 15 mins until golden and puffed.
  6. To serve, transfer the ‘chicken’ and mushroom mixture into serving pots and top each with a pastry hat.

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